Gretzky

Secret of cooking thick steak:. Y2 {, `1 O' K( f, I) W4 r
$ _  T; T6 }; {6 P& f$ U
Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).7 N, z/ \7 I& I6 D- h
: T/ L& A7 ~' I8 o
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
9 h$ W$ }" X3 F! M# l/ X6 \: d3 R! ~& k" x/ n/ K, W
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
1 X2 f6 y6 @7 y. [- Z  @3 y/ x$ d3 g7 L$ _
Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).9 c6 w, X* W. I
- D+ s4 c5 q/ Z( q& @$ P8 B
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!' r4 E+ B. a3 a* @: u% @7 G- O0 ~

) P( k) `, E. T. n' eI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Ingredients: Chicken 'middle' Wings (10 pieces); 3 soup spoons of brown sugar and 4 to 5 slices of lemon.
3 }0 Y9 k+ m5 o/ M" h! q" F4 p6 ]8 K$ K! z* I5 {
1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
5 q/ V/ \4 O" r4 N4 k2)Heat pan, pour oil, fried the wings until 90% done.
1 V! `; r* @9 Y7 ?1 V% x3)Put lemon slices, sugar and 1/2 of hot water to pan. Stir for a minute and put the lid on for 6-10 minutes (or the water turns into sauce)' k" `& e( L$ p* j. T% E+ c& u5 S
- U# g4 t. M* P1 F4 C7 K
Done....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)
) {$ |$ P5 F( ?/ r( M, v2 ~
3 O8 M5 T% G  M# }【飲食天地】交流烹調技巧 發表食府品評 肯分享實加分